Recipe - Fish Soup With Potatoes And Fennel

4 cup Chicken broth
1 cup Sauvignon Blanc or other dry
white wine
One half cup Whipping cream
1 teaspoon Fennel seed
Three fourths teaspoon Fresh thyme leaves, or dried
1 One half pound Potatoes, * see note
2 Heads fennel, (3 One half to 4"
wide)
One half pound Mussels in shells
Three fourths pound Shrimp, (1620 count)
1 pound Chilean seabass

*Yukon Gold or other thinskinned potatoes.

1. In a 6 to 8quart pan, combine broth, wine, cream, fennel seed, and
thyme.

2. Peel potatoes and thinly slice into pan. Cover pan and turn heat to
high.

3. Trim tops from gennel and save the feathery greens. Trim off root ends,
bruised areas, and coarse fibers from sides of fennel. Rinse and thinly
slice fennel and add to soup. When mixture boils, reduce heat and simmer
until potatoes are very tender when pierced, about 20 minutes.

4. Meanwhile, rinse feathery fennel greens and chop.

5. Scrub mussels and pull off beards.

6. Shell, devein, and rinse shrimp.

7. Cut seabass into 1inch chunks.

8. When potatoes are tender, add mussels. Cover and simmer 3 minutes. Add
shrimp and seabass and simmer until mussels open, 3 to 5 minutes more.
Ladle into bowls and sprinkle with reserved fennel greens.

Recipe by: Sunset Magazine, April 1997 Posted to MCRecipe Digest V1 #563
by Rooby MsRooby@sprintmail.com on Apr 12, 1997